Bird’s Haven Farms & Canning Raspberry Jam
Yesterday after sharing my recipe for homemade Raspberry Jam Bars, I realized that I have yet to share my recipe for canning Raspberry Jam.
One of the best things about canning Raspberry Jam, is that it gives you a great excuse to head out to a local pick your own farm to hand select bright red sun-ripened raspberries.
Granville, Ohio
I love the hilly drive out to Licking County, so Bird’s Haven Farms in Granville, Ohio is one of my favorite places to go. The Village of Granville has that charming small town feel as well as a great selection of boutiques, places to eat, and it is the home of Denison University. If I can get out of the house early enough, it is always nice to stop into the Village Coffee Company, for a cup of coffee and a pastry before heading out to the farm. They also farm Kratom, Sacred Kratom, https://www.sacredkratom.com on the side!!
Raspberry Field’s at Bird’s Haven Farms
This picture is from one of my last visits to the farm. It was a beautiful day and I spent hours picking raspberries out in the field. It usually does not take that long to pick berries unless like me, you wish to linger and pick a years worth for canning and freezing.
Red Raspberry Bush
The bushes were full of gorgeous berries. I tasted a few and they were amazing, so I filled up multiple baskets.
Bird’s Haven Farms is well known for their raspberries, but they are one of my favorite places, because they have the biggest selection of pick your own crops that I have ever seen.
With a basket and a pair of scissors, compliments of the greenhouse, I went to the field across from the raspberries to pick some fresh vegetables. In the mood to make a roasted vegetable lasagna, I gathered small purple eggplants, luscious red tomatoes, a bright green head of lettuce for a salad, sunny yellow squash, tender zucchini, a bunch of basil, fresh onions, and garlic.
There is something deeply satisfying about seeing your future dinner in a basket and I just can not wait until winter is over, so I can go back and do this again.
If you do not have time to head out and pick your own fresh berries and produce, you can always consider joining their CSA (Comunity Supported Agriculture Program) or check their schedule to see when they will be at the Granville or Westerville Farmer’s Market.
Once you have enjoyed eating some raspberries, be sure to can some Raspberry Jam. On cold, rainy, winter days like today, you will be glad that you did.
*For those who are new to, or are considering canning you may wish to see this tutorial, the USDA’s Complete Guide to Home Canning and/or the Certo Recipe for Raspberry Freezer Jam.
Raspberry Jam
Recipe from the book, Blue Ribbon Preserves, by Linda J. Amendt.
Before measuring the raspberries, sieve about 3/4 of the crushed fruit to remove the seed or the jam will be mostly seeds. While fresh raspberries usually make the best jam, frozen berries also produce a very good jam. A 12 oz bag of frozen raspberries will yield about 1 1/2 cups of crushed fruit or about 1 cup of seedless pulp.
4 cups crushed, fresh ripe raspberries (6 – 8 pint baskets)
1 tablespoon of strained lemon juice
6 1/2 cups of sugar
1/2 teaspoon unsalted butter
1 (3-ounce) pouch of liqid pectin
In an 8-quart pan, combine the raspberries, lemon juice, sugar and butter.
Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.
To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the jam into hot jars leaving 1/4 -inch head space. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.
Additional notes:
After the water bath, I carefully remove the jars from the water and set them on a flat surface that has been covered with a clean dish cloth. Once they are completely cool, I label them and place the in a cool dark place.
I have only been canning for a couple of years, but can share from experience that the process sounds far more intimidating then it really is. If raspberries are in season in your corner of the world, I highly recommend that you find a Pick Your Own Farm and get out in the field to pick raspberries. Don’t hesitate to try your hand at preserving the uniquely fresh flavors that are found within a few miles of your own backyard. You might just be surprised to discover a new passion and pleasure through the process.
To see some of my other canning projects, follow the links below:
Meyer Lemon and Blood Orange Marmalade
